Chicken Pie Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 rolled frozen pie crust1 C diced or shredded chicken breast1-2 C fresh died vegetables10.5 oz chicken cream soup
Roll pie crust to 1/8 inch and cut 3 inch circles out. I always use a glass for to cut my biscuits out. To fill the muffin tin with crust I needed a bigger circle. I used a small round Tupperware bowl. Form circle as a crust in the muffin tins.
Sauté vegetables in oil until just heated through. Add chicken soup and heat through. I simmered the salt/pepper seasoned chicken in a little water. I added a vegetable bouillon cube as well. I ended up with liquid gold…or chicken stock. I added 2 TBL to my vegetable and soup pan. The rest is in my refrigerator to use this week. I also have 12 oz cooked chicken breast ready for the week too.
Using a teaspoon, fill individual cups in muffin tin. Bake @ 350* for about 30 minutes. Pie crust should be golden brown and flakey, not crunchy.
Serving Size: Makes 8 individual cups.
Number of Servings: 8
Recipe submitted by SparkPeople user MYSTIC311.
Sauté vegetables in oil until just heated through. Add chicken soup and heat through. I simmered the salt/pepper seasoned chicken in a little water. I added a vegetable bouillon cube as well. I ended up with liquid gold…or chicken stock. I added 2 TBL to my vegetable and soup pan. The rest is in my refrigerator to use this week. I also have 12 oz cooked chicken breast ready for the week too.
Using a teaspoon, fill individual cups in muffin tin. Bake @ 350* for about 30 minutes. Pie crust should be golden brown and flakey, not crunchy.
Serving Size: Makes 8 individual cups.
Number of Servings: 8
Recipe submitted by SparkPeople user MYSTIC311.
Nutritional Info Amount Per Serving
- Calories: 149.5
- Total Fat: 7.7 g
- Cholesterol: 15.4 mg
- Sodium: 376.4 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 0.8 g
- Protein: 6.8 g
Member Reviews